Lentil Salad
1 Tbsp Dijon (or other good-quality mustard)
2 Tbsp any wine or sherry vinegar
4 Tbsp olive oil
1 tsp salt, plus more to taste
Black pepper , to taste
4 cups cooked or canned lentils, drained
3 large ripe tomatoes, chopped
1 large cucumber, peeled, seeded, and chopped
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped fresh parsley or dill
1 Tbsp Dijon (or other good-quality mustard)
2 Tbsp any wine or sherry vinegar
4 Tbsp olive oil
1 tsp salt, plus more to taste
4 cups cooked or canned lentils, drained
3 large ripe tomatoes, chopped
1 large cucumber, peeled, seeded, and chopped
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped fresh parsley or dill
Mix mustard, vinegar, oil, salt, and pepper in a large bowl with 2 tablespoons water; whisk until well combined.
Add remaining ingredients to the bowl and toss until coated with dressing. Season to taste.
Makes: 4 servings
Time: 30 minutes
Time: 30 minutes
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